Today was an exciting first day in Culinary Chemistry. We started out by discussing good characteristics for scientists, such as being curious, safe, and motivated. We also made a timeline of important discoveries in food science so we were able to see how food science has progressed from the study of what is in food to the study of how the components of food affects our health, and the environment. Food safety will be a key feature of this class and discussed preservation methods, and current technologies. Next we had a crash course in chemistry. We had several activities to learn about the composition of an atom and how those atoms are able to interact to form bonds. We briefly learnt about polarity with molecular models but will focus more on it tomorrow, learning on how it relates to solubility. The end of the day was focused on our first group of macromolecules, carbohydrates. We learnt that carbohydrates is another word for sugars and these sugars have unique characteristics with their taste, and interactions with our bodies. We completed a lab on identifying starch and monosaccharides in different types of food. Tomorrow we are going to investigate the other macromolecules, proteins and lipids. If you or your student would like to learn some more about one of our topics today here is a helpful website:

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